Whole Wheat Bread

KNEADINGStart with fresh whole grains packed with nutrients and turn them Into healthy homemadebread in one smooth operation. Yes, the Vitamix® machine grinds the grain and even kneads the dough so you will never need to touch it. Most recipes can be made in the dry blade container with little effort. Making bread from start to finish is so quick and easy, you can make healthy, preservative-free bread fresh dally. Bread made the Vitamix way is superior to commercially produced white bread in many different ways, more dietary fiber, morevitamins and fabulous, fresh, home-baked taste.

1. To proof the yeast, combine warm water, honey, and yeast. Stir quickly to combine. Set aside for 5 minutes. 2. When starting with whole kernel wheat: place wheat and salt into the Vitamix DRY BLADE container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Grind wheat for 1 minute. (Do not over process.) Stop the machine to allow the flour to cool for a few minutes.When starting with whole wheat flour: Place flour and salt Into the Vitamix DRY BLADE container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 6. Blend until a hole forms in the center of the mixture about 5 seconds.3. Select variable 3. Turn machine on and remove the lid plug. Pour oil, lemon juice, and yeast mixture through the lid plug opening. Stop machine and replace lid plug.4. Select High speed. Quickly turn machine On and Off two times. Stop machine and remove lid.5. While the dough rests, lightly coat an 8½ inch x 41/2-inch (22 cm x 11 cm) loaf pan with butter or olive oil g. 6. use a nylon spatula to scrape the sides of the Vitamix container. Pull the dough away from the container sides and into the center of the mixture. Replace lid.7. Select High speed. Quickly turn the machine On an Off five times. Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry. Repeat process five times, scraping the sides of the container until the dough binds together into a Soft, elastic mixture. 8. To remove the dough from the container, turn the machine on and off five times (to assist in lifting the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.9. Use a wet or oiled nylon spatula (or lightly floured fingers) to shape the loaf. Allow the dough to rise, covered with a clean, dry kitchen towel, until the top of it reaches the top of the bread pan, about 20 to 25 minutes.10. If desired, brush the loaf quick!y and gently with the egg white wash and make three to four diagonal slits about 1/4-inch (.6 cm) deep on the top of the loaf using a sharp, serrated knife.11. Bake in a heated 350°F (180°C) for 35 minutes or until bread is well browned and reaches an internal temperature of 190°F (88°C) when tested with an instant read thermometer.12. Cool on wire rack 10 minutes, then carefully remove from the pan and allow to cool completely before slicing.

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